Spring RollsGluten-free, Dairy-free, Organic - Cuisine l’Angélique

Spring RollsGluten-free, Dairy-free, Organic - Cuisine l’Angélique

www.cuisinelangelique.com

Explore vibrant flavors with this recipe, featuring julienne veggies like red cabbage and radishes, customizable garnish options, and optional allergen-friendly pumpkin seed butter.

View full recipe on www.cuisinelangelique.com

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Cooking tools:

  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Juicer
  • Grater
  • Chef's knife
  • Cutting board
  • Peeler
  • Saucepan
  • Kettle
  • Damp cloth
  • Airtight container
  • Refrigerator
  • Serving platter

Ingredients

  • 90 ml (6 tbsp) smooth peanut butter *
  • 120 g to 160 g (1/2 to 2/3 cup) water
  • 15 ml (1 tbsp) toasted sesame oil
  • 15 ml (1 tbsp) maple syrup
  • 15 ml (1 tbsp)fresh ginger, grated
  • 10 ml to 15 ml (2 to 3 tsp) Bragg sauce
  • 1 garlic clove and 1 inch fresh ginger, peeled and expressed in a juicer ** (or more, to taste)
  • Sriracha sauce, to taste (optional)
  • 12 rice sheets
  • Lettuce and / or spinach leaves
  • Rice vermicelli, cooked (to taste)
  • 1 avocado, cut into strips
  • Protein, your choice: cooked and peeled shrimp, smoked salmon, veggie pâté or other cooked meat, to taste
  • Vegetables, to taste, cut into thin julienne strips: carrot, pepper, zucchini, cucumber, etc.
  • Herbs, to taste: coriander, mint, basil
  • 1 mango, cut into thin strips
  • Fresh strawberries, thinly sliced

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